Easy Pork, Beef or Chicken Chalupas aka Puffy Tacos

Easy Pork, Beef or Chicken Chalupas aka Puffy Tacos

Ingredients

  • 1 1/2 lbs. ground pork (not sausage or chorizo), can use ground beef, chicken or turkey

Taco Seasoning Mix:

  • 2 Tbl. flour
  • 2 Tbl. cornstarch
  • 1 tsp. seasoning salt, I like Johnny's (can sub regular table salt)
  • 1/4 tsp. regular table salt, more to taste
  • 1/4 tsp. cayenne
  • 1/4 tsp. chipotle powder
  • 1 tsp. onion powder
  • 2 tsp. chili powder
  • 2 tsp. sweet smoked paprika
  • 2 tsp. garlic powder
  • 2 tsp. cumin
  • 2 Tbl. dried minced onion, or a 1/4 of a small onion finely chopped and sautéed with the pork
  • 2 cups water
  • 2 - 3 pkgs. Naan Indian Fry Bread (2 bread rounds per package)
  • oil for frying

Toppings:

  • shredded lettuce, chopped tomatoes, shredded cheese, sour cream, guacamole
  • finely chopped cilantro or parsley (optional)

Instructions

In small bowl, mix together Taco Seasoning Mix ingredients well, set aside.

In large frying pan, sauté over medium heat the ground pork with a little black pepper until done, breaking up well as you go along. Drain grease.

Sprinkle taco seasoning mix over meat. Stir to coat. Add 2 cups water, bring to a simmer, stirring, and simmer and stir until water mostly evaporates and sauce is thick. Cover and set aside.

In small DEEP saucepan, add oil to about 2/3 full. Heat oil until hot. Place one naan bread into oil and press center down using tongs which will start to form a taco shell. Use tongs to fold in half and turn over so that both sides can brown. (*I used two pairs of tongs to do this.) Fry for just 30 seconds to a minute only, until deep golden browned.

Carefully remove to a cooling rack placed over a baking sheet, standing up on edges to drain. Continue with rest. *Shells will be delicately crispy on the outside, soft inside, and still semi pliable.

Fill lightly crispy shells with taco meat, and top with Toppings of choice! Enjoy!